Mix into dough:
1-1/2 c grated carrots
20oz can crushed pineapple in pineapple juice, drained well (and I mean well, pick it up and wring it out with your hands, well.)
1 c walnuts, chopped

I used a cookie scoop (approx. 1 Tablespoon) and flattened the top of the cookies slightly before baking. There are so many goodies in this dough, that it doesn't spread much on it's own. We're going to help it out a little so you can still wrap your mouth around the finished sandwich.

Bake 10-12 minutes, or until just golden brown on the bottom. I could see the top middle of each cookie change gloss, like when you're watching pancakes to flip.

Let rest 1 minute on the cookie sheet, then remove to cooling rack. These are very cake-like, so you don't want them to steam on the cookie sheet, they'll stick.

I made the cookies the night before and kept them loosely covered. Too tightly covered and they'll get all sticky. It's at this point that I'm sure you could freeze them, to thaw and frost later - but I haven't been intentional enough to have extras to freeze.

Allspice Orange Filling

8oz cream cheese, softened
2 T powdered sugar
1 tsp ground allspice
1 tsp vanilla
1-2 tsp orange juice
2 drops orange essential oil
*I LOVE using essential oils in cooking. Because they're lipo-soluble, they blend in with the butter or oil and infuse the entire dish with amazing flavor. Citrus oils are pressed from the rind, so you get the same flavor as zest, without having to have the fresh fruit on hand. And, there's the long list of health benefits pure essential oils bring to the table - bonus!*

Whip together. I used the paddle on high in my stand mixer. Fill a piping bag or spread with a knife, and make sandwiches! Store in the fridge and eat within 1-2 days.

(I highly recommend making a double batch of frosting and dipping graham crackers in it once you've run out of cookies...)